Reaching beyond expertise and working methods in the gastronomy profession (journalist, food critic, producer, creator, chef, oenologist), the Hautes Études du Goût rises to face challenges affecting the world today in the evolution of food production and consumption.

For the next HEG intake in October 2018, Le Cordon Bleu Paris will host the first part of the training programme. The remainder will take place in Reims, Champagne. The HEG programme leads to a University Diploma, awarded by University of Reims Champagne-Ardenne.

Participants in the 2017 HEG programme joined us from around the world